You are probably noticing that I’m cooking less and eating more by the fire Lately. January seems to be the perfect month for hunkering down and enjoying smaller dinner parties on the sofa by the fire place. And the weekends have been generous in allowing me to get into the kitchen.Early Sunday dinners are also been a nice way to catch up with friends after afternoon yoga and before Sunday television comes on (whether you are watching PBS or HBO….we’re all addicted one way or another these days).

This recipe for Braised and Glazed Short Ribs is one of the more simple short rib recipes I’ve made. It has very few ingredients and can be made while multitasking. The extra three hours in the oven gives you an excuse for an afternoon movie, a nap or (let’s get real) last minute emails and PowerPoint corrections. I served the ribs with the most delicious Whipped Sweet Potatoes with Red Curry & Coconut Milk and braised cabbage with garlic, ginger and soy sauce.

This meal combination is hearty and colorful and perfect for guests – or stretch it through the week for smaller meals.

Braised and Glazed Short Ribs

• 8 4-inch short ribs with bone, 3 1/2 – 4 pounds
• Salt
• Freshly ground black pepper
• Olive oil
• 1 large onion, chopped
• 1 large carrot, peeled and chopped
• 1/2 medium daikon radish, peeled and chopped, about 1 cup
• 4 garlic cloves, chopped
• 2 teaspoons sweet paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chipotle chili powder
• 1 750-ml. bottle full-bodied red wine
• 1 6-ounce can tomato paste
• 1/4 cup soy sauce

Heat oven to 325 F (170 C). Sprinkle the short ribs all over with salt and pepper. Heat 2 tablespoons oil in a Dutch oven or large heavy oven-proof pot with lid over medium-high heat. Brown the short ribs on all sides, in batches, without overcrowding the pan. Transfer short ribs to a plate. Pour off all but 1 tablespoon fat from the pot. Add onion, carrot, daikon and garlic. Sauté over medium-high heat, scraping up brown bits, until vegetables brighten in color and begin to soften, 2 to 3 minutes. Add paprika, cumin, coriander and chili powder. Sauté until fragrant, 1 minute. Add remaining ingredients, stirring to blend. Return short ribs to the pot, submerging in the wine. Bring to a boil, then reduce heat and simmer 2 to 3 minutes to allow the alcohol to burn off. Remove from heat and cover. Transfer pot to oven. Cook for 3 hours, or until meat is tender, stirring occasionally. Remove pot from oven and increase oven temperature to 425 F. Transfer short ribs to a roasting pan or baking dish. Bring sauce to a boil over medium-high heat. Cook until thickened and reduced by half, about 10 minutes. Brush the meat with the reduced sauce. Place roasting pan in oven and roast ribs until they are glazed and beginning to crisp, about 15 minutes. Serve with Sweet Potato Mash.